2. Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter. Serve with maple syrup or any topping you'd like.

This recipe and each of the variations makes about 16 4-inch pancakes.

Stir 2 firm-ripe sliced bananas and 8 slices cooked crisp, crumbled bacon into batter. After spooning batter onto griddle, place a few slices of banana on top of each pancake. So yummy with warm maple syrup.